For white version, continue as follows:

Add the chilli sauce, fish sauce and soy sauce and stir till mixed well with the cubed carrot cake.(Add half the fish sauce first, and do a taste test before adding more as fish sauces are different-careful as it can get too salty).

Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking- I prefer it on the side.)

Singapore Carrot Cake

Notes:

When frying the cubes for the stir-fries, they should be crisped around the edges and still quite soft on the inside. Towards the end of frying gently break them up a bit with a wooden ladle. This helps to absorbs the flavors of the sauce.

Alternatives to Chai tow kway include those made of Taro or solely of Rice flour.

The dark version can also include bean sprouts as garnish.

If you can’t find the salted/pickled turnip, it can be omitted without too much concern.

Once done, you can add more dark soy sauce (black version) and more chilli sauce (white version)

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